Black Eyed Pea Dip
Ingredients
8-10 servings of ¼ cup
For Dip
- 2 tbsp vegetable oil
- ½ tsp cumin seeds
- 2 (16-oz) cans black-eyed peas
- ½ tsp turmeric
- ½ tsp cayenne pepper (adjust heat level as desired)
- 2 tsp coriander, ground
- 1 tsp salt
- 1 cup water
- ½ tsp garam masala
- juice of ½ lemon
- red onions, finely chopped for garnish
- cilantro leaves, roughly chopped for garnish
For Pita Chips
- 4 pita bread rounds
How-to
Make Dip
- Drain and rinse canned black eyed peas and set aside
- Heat oil in a nonstick fry pan on medium high heat
- Add cumin seeds and cook for few seconds until seeds are golden brown
- Add black eyed peas and stir. Add turmeric, cayenne pepper, coriander powder, salt and water. Stir to mix
- Bring mixture to a boil. Cover with a lid and reduce heat to medium-low, simmering for about 10 minutes. Most of the water should be absorbed
- Remove from heat and stir in garam masala and lemon juice. Transfer to a serving platter, garnish with cilantro and finely chopped red onions, if desired
Make Pita Chips
- Preheat oven to 375º
- Cut each half into 6 wedges. Place wedges cut-side-up in a single layer on an ungreased baking sheet
- Bake for 7-9 minutes or until light brown and crisp. Cool completely on a wire rack. Store in an airtight container for up to one week
Nutrition Information per serving: Calories: 38; Total Fat: 2 g (Sat. Fat: 0 g); Carbohydrate: 5 g; Protein: 1 g; Fiber: 1 g; Sodium: 180 mg
(Reprinted from The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes; by Madhu Gadia, MS, RD, Penguin Group, 2009)